Shrimp with Avocado-Horseradish Salsa

Serves 6

The salsa was born one day when we wanted a spicy avocado condiment for a pan-seared tuna tortilla wrap. Wasabi came to mind initially, then we realized we didn't have any on hand. The obvious alternative was freshly grated horseradish. I am glad we used it instead, because it produced an appealingly pungent but mellow flavor. If you like it here, try it on a cold roast beef or chicken sandwich or with chilled shrimp cocktail.

1. To prepare the salsa, combine all the ingredients in a bowl and mix well, but gently. Cover with plastic wrap and refrigerate.

2. Prepare a medium-hot fire in the grill.

3. In a bowl, toss the shrimp with the oil and salt and pepper. Arrange on the hot grate and grill for 1 to 2 minutes per side, until the shrimp have turned bright pink on the outside and white on the inside.

4. To serve, place a large dollop of the salsa in the center of each of 6 plates and set 6 shrimp with tails up around the salsa on each plate.